An electric wok is a modern version of a traditional Asian frying pan that uses electricity instead of a stove for heat. It has a built-in heating element and a non-stick coating, but some argue it cannot produce high levels of heat or be seasoned properly.
As the name suggests, an electric wok is a modern take on the traditional Asian frying pan that gets its heat from electricity rather than a stove. While the body of an electric wok is usually similar in shape to that of a traditional wok, the electric version is typically distinguished from the traditional one by the style of the handle, the coating and the integrated heating unit. Fans of this type of wok note that since it can be used anywhere a source of electricity is available, it is very convenient. Many cooks decry electric woks, however, arguing that they can’t produce the high levels of heat needed when frying and that they can’t be “seasoned” properly.
Like a traditional wok, the body of an electric wok usually consists of a large metal pan with rounded sides. Here, the similarities between the electric pot and its traditional counterpart often end. The main difference between the two is that a traditional wok derives its heat from contact with a gas or electric burner, while an electric model features a built-in heating element that is connected to a source of electrical energy via a power cord.
Other common differences between electric and traditional woks include the style and coating of the handle. Instead of the long wooden handle found on many traditional woks, the electric version typically features two short plastic handles positioned on opposite sides of the pan’s exterior. Also, unlike many traditional woks, the inside of an electric wok is often coated with a non-stick material.
Many proponents of the electric wok believe its built-in heat source offers a major advantage over traditional woks. Rather than requiring a top burner like traditional pans, these woks can be used anywhere they can be plugged in. This means you can prepare food at the dinner table or even in a hotel room or campsite that has power outlets.
The electric wok has many detractors within the cooking community, however. Many of these individuals argue that this type of wok does not heat evenly and cannot achieve the very high heat levels needed for frying. For these reasons, electric woks may not perform as well as traditional models. Finally, the non-stick interior found in many electric woks prevents them from becoming “seasoned” or gradually creating a glaze of food-derived oils, a phenomenon that occurs in uncoated woks and is believed to increase cooking efficiency. ?taste and quality of stir-fried foods.
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